5 from 6 votes
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Pumpkin Bread Pudding for Fall

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Try my pumpkin bread pudding that is full of pumpkin spice flavor. This bread pudding for fall is loaded with thick sliced bread, and a pumpkin puree filling, and you can drizzle it with caramel sauce and chopped nuts. A tasty pumpkin breakfast recipe or serve even as brunch or dessert.

A white casserole of pumpkin bread pudding drizzled with caramel sauce and topped with chopped walnuts.

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Bread pudding is one dish I have always enjoyed growing up. It is such a rich and custard-like texture that is sweet and refreshing. This fall version is filled with warm pumpkin spice seasoning and bursting with flavor.

Try my fireball apple bread pudding for another decadent pudding recipe. Or if you are on the search for another tasty pumpkin recipe consider trying out my pumpkin banana bread.

What is Pumpkin Bread Pudding

Pumpkin bread pudding is a fall version of a classic bread pudding. You will use thick sliced bread that is diced up into pieces. Then you will make a pumpkin custard mix and pour over the bread mixture and bake.

Once done, you can add toppings and slice and serve up a decadent dish that is bursting with warm spices, pumpkin flavor, and tender bread.

What’s in Pumpkin Bread Pudding Recipe…

Pumpkin bread pudding Ingredients sitting on a white counter top.
  • Bread – For bread pudding, you can use French bread, Texas toast, Brioche, and more. The goal is a thick sliced bread that is a bit harder in texture. This will prevent it from getting soggy.
  • Pumpkin Puree – You can make homemade pumpkin puree or buy a can. Either way, make sure it is puree and not pumpkin pie mix. They are not the same.
  • Half and Half and Milk – Both are used for the custard portion of the mixture. It is going to add some richness to the pudding.
  • Brown Sugar and Granulated – The double sugar is going to add the balance of sweetness and the brown sugar offers a bit of a caramel-like flavor.
  • Eggs – When making bread pudding, eggs are a very important part. This is going to create that rich and dense flavor.
  • Pumpkin Pie Spice – Can’t have a pumpkin dessert without pumpkin pie spice! Whip this up homemade or buy your favorite brand at the store.
  • Vanilla – The vanilla is going to sweeten up the bread pudding but also balance out the flavors.
  • Salt – The salt is needed to enhance all the flavors of the dish. Without it you will find the recipe can lack flavor.
  • Toppings: These toppings are all optional but you will find they can really add great flavor. Pecans, walnuts, whipped cream, caramel sauce, powdered sugar glaze, etc.

How To Make

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Collage of bread soak with pumpkin pie spice mixture.
  1. Place puree, milk, half and half, pumpkin pie spice, eggs, salt, sugars, and vanilla in a mixing bowl. Mix really well. (Photo 1)
  2. Chop up the bread and place it into the baking dish. I did 1-inch squares.
  3. Pour the bread into the mixture and let it soak for 10 minutes. (Photos 2 & 3)
Collage of assembling the pumpkin bread pudding.
  1. Next, pour the mixture into the casserole pan and bake as directed. (Photo 4)
  2. Then allow it to cool for 10 minutes and add on toppings of choice.
Pumpkin bread pudding in a white casserole.

Tips from our Recipe Developer

  • Feel free to use gluten-free bread if you need a gluten-free recipe.
  • Mix in some dried raisins or even craisins for added bits of sweetness in the bread pudding.
  • Stale bread works best as it will do better at soaking up the egg base mixture, and not become too soggy.
  • Make sure to not oversoak the bread, otherwise, it will become too mushy.
  • Add in more spices to enhance the flavor even more. Cinnamon, nutmeg, cloves, etc.
  • Ensure the batter is fully cooked as you do not want the custard to be underbaked.
  • Feel free to half the recipe if you don’t want to make a larger batch. Or this recipe can be doubled if you prefer.
  • Step out of the box and try cinnamon raisin bread for even more flavor to the pumpkin bread pudding recipe.

Storing Tips

Refrigerator

You will want to refrigerate any of the bread pudding you do not eat. Just place it in a sealed container and store it for 3-5 days in the fridge. The pudding will dry out a bit after the first few days, but it is still going to taste delicious.

Freezing

You are welcome to freeze any of the pudding you do not eat right away. Just place it in a freezer container and freeze for 2-3 months. Thaw straight from the freezer or place in the fridge for a slow thaw overnight.

Reheating

To reheat bread pudding you can either place in the microwave and do a quick reheat, or warm it up in the oven. If you heat in the oven make sure to cover with foil to prevent the pudding from drying out.

Serving Suggestions

While this pudding is fantastic alone, you might want to pair it with some other items to enhance the flavor even more. Consider topping with some fresh fruit, whipped cream, or even a big scoop of vanilla ice cream.

Or, if you want, pair it with some sausage or bacon for a savory side to go along with the bread pudding for brunch. Or even try an omelet on the side.

Pumpkin bread pudding in a white plate with fork on the side.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

Unfortunately, no. The two are the same. You need to ensure it is pumpkin puree. Pumpkin pie filling contains other ingredients.

Can I make pumpkin bread pudding ahead of time?

Feel free to make and bake the pudding a day in advance. Then cover it tightly with foil and refrigerate. Then before eating, just warm it up and serve.

Can I make a vegan pumpkin bread pudding?

You would want to replace eggs with a flaxseed egg recipe and then use non-dairy ingredients. It will alter the flavor a bit, but it will still work.

Need more dessert recipes? Try these:

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Pumpkin bread pudding in a white casserole with caramel sauce on top.
5 from 6 votes

Pumpkin Bread Pudding


Author: Kim Schob
Course: Breakfast & Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Rest Time 20 minutes
Total Time: 1 hour 20 minutes
Yields 15 servings
Pumpkin Bread Pudding is a decadent bread pudding with pumpkin spice flavor in each bite. This easy fall bread pudding is loaded with all the warm spices of fall, pumpkin, and tender bread and a custard base. Serve for breakfast, brunch or even a dessert.

Ingredients 

  • 16 Ounces (453 ⅗ g) French Bread Texas Toast, or Thickly Sliced Bread
  • 1 Can Pumpkin Puree 15 ounces
  • 1 ½ Cups (363 g) Half and Half
  • ½ Cup (118 2/7 ml) Whole Milk
  • ½ Cup (110 g) Brown Sugar packed
  • ½ Cup (100 g) White Granulated Sugar
  • 5 Eggs
  • 3 Teaspoons Pumpkin Pie Spice
  • 2 Teaspoons Vanilla Extract
  • Pinch of Salt

Optional Toppings

Instructions

  • Preheat your oven to 350 °F (177 °C) degrees Fahrenheit and generously spray a cake pan with nonstick cooking spray. Set it aside.
  • In an extra large mixing bowl, combine the pumpkin puree, half and half, milk, pumpkin pie spice, salt, eggs, both sugars, and vanilla. Mix everything until well combined.
  • Take your bread and chop it into large chunks, aiming for pieces around 1-inch by 1-inch in size. You can eyeball the size, so don’t worry too much about precision.
  • Add the bread chunks to the bowl with the mixed ingredients, ensuring that they are thoroughly coated. Allow the bread to soak in the mixture for approximately 10 minutes.
  • Carefully transfer the mixture into the prepared cake pan, spreading it out evenly to form a uniform layer. Place the pan in the preheated oven.
  • Bake the bread pudding for about 40-45 minutes, or until it becomes firm and is no longer soggy. Keep an eye on it to ensure it doesn’t overcook.
  • Once done, remove the pan from the oven and let the bread pudding rest for approximately 10 minutes. This allows it to set and cool slightly.
  • Garnish the bread pudding as desired, then serve and enjoy!

Notes

  • Bread – Reach for stale and firm bread. Texas Toast, French, and Brioche all work great for making French Toast. 
  • Make Ahead – Whip up and bake this dessert and then cover and store in the fridge overnight. Then reheat and serve for a make-ahead recipe. 
  • Soaking Bread – Don’t oversoak the bread, or it will become too mushy. I recommend soaking it for just as bit and then getting it in oven to bake. 
  • Storing – Store in the fridge or freeze any leftovers you might not use up right away. Then reheat in the microwave or cover in a dish in the oven. 

Nutrition Information

Serving: 1g Calories: 196kcal (10%) Carbohydrates: 31g (10%) Protein: 6g (12%) Fat: 5g (8%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.01g Cholesterol: 64mg (21%) Sodium: 223mg (10%) Potassium: 113mg (3%) Fiber: 1g (4%) Sugar: 17g (19%) Vitamin A: 189IU (4%) Vitamin C: 0.3mg Vitamin D: 0.4µg (3%) Calcium: 69mg (7%) Iron: 2mg (11%)

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4 Comments

  1. 5 stars
    This is such a delicious fall treat and it smells heavenly when it’s baking. I may try drizzling a little maple syrup over the top!

  2. 5 stars
    It may be the start of summer right now, but I do miss fall flavors like pumpkin! 🙂 It’s okay to make this in June, right? lol

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